Yay! It’s the last day of these Mini Wine Pak things! I can finally drink my wine!

Final one of these – yay!

Yep. The bags still look that same as before.

Yes! Different bags!

You have to drain the fermenting pouches into the wine dispensing bladders.

I learned the hard way that the first bit of wine that you drain will be very clouding and gross, so my chardonnay ended up slightly cloudy. So, yeah, if you do this yourself, drain the first bit of wine into the sink until it isn’t cloudy anymore.

And now boxes! This is amazing!

I’ve just realized that I put the glasses on the wrong sides in this photo. It should be the white wine on the right and the red wine on the left. Meh.

You insert the wine bladders into boxes for dispensing. You can drink directly from the bladders, but you’re classier that that, aren’t you? AREN’T YOU?

I’m going to dual-wield these!

The taste of the wine is pretty meh. It’s slightly fruity. I find that I really miss the oaky flavour that isn’t there, because they weren’t fermented in wooden casks, as is proper. The internet says you can put wood chips in the fermenting pouches to give it a bit of that cask taste, if you really care about that type of thing.

Bleh.

This is the gross sediment that was leftover from the winemaking process. I think I’m going to eat it.

Well, today is finally the day, kiddies. The Mini Wine Paks have fermented long enough and it’s time to add the wine stopper and clearer.

Technically, though, they’re already alcoholic and I could drink them now, as long as I didn’t mind drinking bits of dead yeast and grape skins. Yech.

I bet you’re getting sick of seeing these.

So, here’s how the bags looked before I added anything. There are of course subtle differences from previous days, but since I haven’t bother to have a controlled lighting situation throughout this process, you probably can’t actually see the difference.

There’s an interesting reaction going on here, but you can’t see it, because this is a still image.

I added the wine stopper and shook the bags vigorously. This killed the yeast and stopped the reaction and the bubbling in the bags. If the yeast isn’t killed completely, my bags could undergo a secondary fermentation and my wines will be fizzy.

This doesn’t look very clear to me…

I added the two clearers to the wines. This cause the particles in the bags to start falling to the bottom.

Ew.

Within minutes, there was a large amount of sediment forming on the bottom of the bags. Since the nozzles on the bags are also near the bottom, I’m wondering how I can drain the bags without any of this sediment coming with the wine?